Orange and Cranberry Muffins

Orange and Cranberry Muffins

Directions: 15 minutes
Cook time: 20 minutes
Servings: 17
Allergens: Eggs, Milk, Wheat and triticale,
Vegetarian
Recipe submitted by Amélie Bélanger, Jeanne Héricher, Marie-Pierre Légaré-Baribeau and Melissa-Ann Morin, nutrition trainees

Ingredients

  • 250 ml (1 cup) reduced-salt canned white kidney beans
  • 60 ml (¼ cup) tap water
  • 410 ml (1 ⅔ cup) whole wheat flour
  • 125 ml (½ cup) quick cook oats
  • 7.5 ml (1 ½ tsp) baking powder
  • 2.5 ml (½ tsp) baking soda
  • 2.5 ml (½ tsp) salt
  • 250 ml (1 cup) frozen cranberries, chopped fine
  • 1 large egg
  • 60 ml (¼ cup) canola oil
  • 180 ml (¾ cup) orange juice from concentrate, no sugar added
  • 180 ml (¾ cup) sugar
  • 10 ml (2 tsp) orange zest

Equipment

  • Blender
  • 2 muffin tins
  • Large bowl
  • Medium bowl
  • Whisk
  • Wooden spoon
  • Ice cream scoop

Directions

Making the white kidney bean paste

  1. Place beans in a small blender with water and blend.
  2. If paste is not smooth, add 15 ml (3 tsp) water.
  3. Set aside 25 ml (5 tsp) of white kidney bean paste for the recipe. Freeze the rest.

Making the muffins

  1. Preheat oven to 350°F (180°C) with rack in middle position.
  2. Lightly grease muffin tins and dust with whole wheat flour. Set aside.
  3. Place flour, oats, baking powder, baking soda, and salt in a large bowl and stir with a wooden spoon.
  4. Add cranberries and stir to coat thoroughly. Set aside.
  5. Place oil, bean paste, orange juice, and sugar in a medium bowl and beat with a whisk.
  6. Add orange zest. Stir.
  7. Gradually stir wet ingredients into dry ingredients using a wooden spoon. Do not over stir.
  8. Divide mixture into 17 regular-sized muffin cups using an ice cream scoop.
  9. Bake 22 minutes or until a toothpick comes out completely clean.
  10. Remove from oven and place on rack to cool for about 5 minutes.
  11. Pop muffins out of tins and enjoy!

Tips

Conservation

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